Red mullet mousse

Cooking

Step 1

Wash the lemon, cut off one circle and set aside. Squeeze juice from the rest of the lemon. Wash the fish fillet, put in a saucepan, pour a small amount of water, add a circle of lemon, bay leaf, black peppercorns. Put on fire and bring to a boil. Salt. Remove from heat and transfer the fish to a cutting board with a slotted spoon. Save the broth.

Step 2

When the fillet has cooled, carefully separate the skin, cut it into thin strips, put in a bowl and cover with cling film. Cut the fillet into small pieces.

Step 3

Pour gelatin with a small amount of fish broth. When it swells, add 1 cup of broth, put on fire and bring to a boil (but do not boil). Place the fillet in a blender, beat together with cream, lemon juice and gelatin mixture. Salt to taste.

Step 4

Set aside a third of the mousse (keep warm). Cover 2 molds with cling film so that its ends protrude beyond the sides. Divide the remaining mousse into shapes. Wash 2 eggs thoroughly. Place an egg in the middle of each mold, blunt side down, pushing it in about half the height of the mold. Put the mousse in the refrigerator for 30 minutes.

Step 5

Boil hard-boiled quail eggs, peel. Finely chop 2 peeled shrimp (set aside 2 for garnish), 2 eggs and capers. Add to chopped fish skin, mix thoroughly. Remove the frozen mousse from the refrigerator, remove the chicken eggs. Fill the formed cavities with stuffing.

Step 6

Put the remaining mousse on top, smooth. Place in refrigerator for 30 minutes. When the mousse hardens, remove it from the molds by simply pulling on the ends of the film. Invert onto a serving plate, remove cling film. Decorate with the remaining shrimp, quail eggs and red caviar.